This is one of my very old but definitely impressive recipes – Romantic Almond Trout with Cranberries. You cannot get wrong here if you are a fish lover. I like to serve it with a classical Potato Mash as the dish is quite saucy. However, there are no limits to imagination. Whether you prefer a different fish or rice, fries or anything else. I present you my way of celebration.
Total Time: 30 minutes
50g of peeled almonds
2 fresh medium-sized trouts, washed and cleaned
2 tablespoons of plain flour
Sea salt, ground black pepper
1 handful of fresh parsley and lemon thyme, washed and hardly chopped
2 knobs of butter
1 cup of good quality dry wine
1 cup of double cream
A pinch of ground nutmeg
The Potato Mash:
5 medium potatoes, peeled, washed and diced
1 cup of lukewarm milk
2 knobs of butter
Juice from lemon and Cranberry compote to serve it with
First, cook potatoes in a medium deep pan. Season with salt and cover them with cold water. Bring them to boil and cook until soft, for about 10-15 minutes.
Meanwhile, heat up a large frying pan and add almonds. Roast them shortly until they get beautifully golden. Take off the heat and set aside.
Season the trouts with salt and pepper from both side and fill them up with herbs (parsley and thyme). Sprinkle with 1 tablespoon of flour per each and massage them gently.
Heat up large frying pan once again (the same you roasted almonds in) and add 2 knobs of butter.
Place the trouts in. Bake them on high heat few minutes from each side, depending on their size. You can see when the meat start changing color. The fish starts getting golden in the middle part and the top afterwards.
Next, lower the heat to medium and pour in white wine.
Put the lid on and simmer for 5 more minutes. Take out the trouts and let them rest.
In the same pan you have baked the fish, pour in the cream and nutmeg. Give it a good stir so all the remaining fish bits are incorporated well.
Taste and season accordingly. Let it work for few minutes until it thickens and keep it warm until serving.
The Potato Mash
Take the potatoes out of the water and put them into a serving bowl.
Add 2 knobs of butter and milk, few at a time. Mash with a potato masher until you get a desirable texture. Do not forget to taste and season if needed. Done.
Pour the sauce on top of each trout. Sprinkle with lemon juice. Serve with The Potato Mash and cranberry compote. Happy Valentine’s Day!
Makes 2 serves.